Recipe By : Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bn Celery, celery hearts, or fennel
6 tb Butter
1 Onion -- sliced
1 Carrot -- peeled and sliced
1 1/2 ts Salt
Freshly ground pepper
2 c Chicken broth
1 Bay leaf
Trim root ends off celery and remove top leaves (save them for the
soup pot). Trim each stalk to about 7". Scrape off tough fibers on
outer ribs. Cut each stalk in half lengthwise and rinse well. In a
large saucepot, heat 3 qt water to boiling. Add celery and cook for
10 minutes. Drain well.
Preheat oven to 350°F. In lg skillet melt 2 tb butter. Add onion and
carrot and saute for 5 minutes. Spoon into 13x9" baking dish. In same
skillet, melt remaining butter. Add celery and saute about 5 minutes
until lightly browned. Place celery in baking dish in single layer,
cut side up. Sprinkle with salt and pepper. Add broth and bay leaf to
skillet and heat to boiling; pour over celery. Bake 30 minutes or
until tender. Remove bay leaf. (May be prepared in advance up to this
point. Remove from oven, cover and store at room temp up to 6 hours.
Place in a preheated 250°F oven for up to 1 hour.) Transfer to platter.
